I learned how to make this dish from my husband. When he was single he used to make a big pot of beans and eat it the whole week. I don’t remember all that he used to put in it, but this is the way I make it now.It’s a very easy recipe, it doesn’t have many ingredients and you can vary the amounts. In Paraguay it’s cheaper to buy dry beans than canned beans. I don’t like the process of cooking beans so when I make them, I make a lot and then freeze them. When I make this meal I never measure anything. This is my first time putting it into measurement. Hope you like it! (you can use canned beans too, just omit the cooking part of it. It can be made in a slow cooker too)

Put the beans in a big bowl or the pot that you are going to be using to cook them. Fill it with lots of water. The beans expand while in there, that’s why you need a lot of water. I do this step the night before I want to prepare this meal. (if you’re using a crock pot, just put the beans and lots of water and turn it on. Do this the night before too.)

The next day throw the water away and put the beans in a pot, if you didn’t have them in there already. Put them in lots of water and cook them on the stove on high for 2 or 3 hours, or until tender. Stir frequently so it doesn’t stick to the bottom. Sometimes it’s necessary to keep adding water so it doesn’t dry out. (if you’re using a crock pot, you don’t need to do this step)

Now it’s time to chop all the vegetables. I have a food processor that makes life much easier and I used it to chop all my vegetables this time. Process or chop the onion and garlic. Saute them for 3 to 5 minutes in a frying pan that has 1 tablespoon of oil.